Hachis Parmentier is basically just the French version of Shepard's Pie. It's not something you'd probably see at a French restaurant though, as it's really a dish for using up leftovers at home. However this Dorie Greenspan recipe is for those of us who want to try it without first making pot-au-feu (though I do in fact want to do that). Not a lot to say about this one... did it over two days... first made the bouillon and beef and then the next day brought it together with the mashed potatoes. I used the pressure cooker for the potatoes and continue to be amazed at how much easier it makes them. If you like Shepard's Pie you'll like this, but if you don't you won't. The only really interesting addition here was sausage (I used garlic sausage), which is decidedly not French, but was a nice flavor element.
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